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台灣四季盛產水果，果酒釀製風氣盛行，從春季開始可以釀梅酒、桑葚酒，夏季釀荔枝酒、李子酒…… 一年四季有釀製不完、收穫不盡的果酒。 多數果酒的釀法以浸漬、再製和天然釀造為主，近期更加入發酵工法的研究，讓自釀的品質更穩定。 - 撰文｜黃翎翔 文章連結｜https://reurl.cc/eDoj1b - ★提醒您，未成年請勿飲酒！飲酒過量，有害身體健康，喝酒不開車安全有保障 ★立即加入Podcast專屬交流社群 | discord.gg/ZCYX3MseRh ★即日起至8/31 Podcast X 好書線上策展限時優惠 | https://reurl.cc/qLvlmq -- Hosting provided by SoundOn
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